Stuffed Pepper Soup is everything you love about traditional stuffed bell peppers—savory ground beef, tender rice, sweet peppers, and rich tomato broth—transformed into a warm, comforting soup. Instead of baking individual peppers, all the ingredients are simmered together in one pot, making this recipe budget-friendly, easy, and perfect for meal prep.
This soup is ideal for busy weeknights, cozy winter dinners, or anyone looking for a filling, high-protein comfort food that still feels homemade and nourishing. It’s also incredibly flexible: you can make it low-carb, gluten-free, dairy-free, or freezer-friendly with just a few tweaks.
Whether you’re cooking for your family, planning weekly meals, or looking for a healthy dinner idea that saves time and money, this stuffed pepper soup checks all the boxes.
Ingredients
Main Ingredients
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1 lb ground beef (lean preferred)
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1 tablespoon olive oil
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1 medium onion, diced
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3 bell peppers (red, green, or mixed), chopped
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3 cloves garlic, minced
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1 cup cooked rice (white or brown)
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1 can (28 oz) crushed tomatoes
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1 can (15 oz) diced tomatoes
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4 cups beef broth (low sodium)
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1 tablespoon tomato paste
Seasonings
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1 teaspoon paprika
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1 teaspoon Italian seasoning
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½ teaspoon dried oregano
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Salt and black pepper to taste
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Optional: red pepper flakes for heat
Optional Add-Ins
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Cabbage (for a cabbage roll soup twist)
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Ground turkey instead of beef
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Cauliflower rice for low-carb or keto meals
Instructions
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Brown the beef
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed. -
Sauté the vegetables
Add diced onion and bell peppers to the pot. Cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. -
Build the soup base
Stir in tomato paste, crushed tomatoes, diced tomatoes, and beef broth. Mix well to combine. -
Season and simmer
Add paprika, Italian seasoning, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat and let simmer for 25–30 minutes. -
Add rice
Stir in cooked rice and simmer for an additional 5–10 minutes until everything is heated through. -
Taste and adjust
Adjust seasoning as needed. Serve hot and enjoy!
Why This Recipe Is Perfect for Meal Prep
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Stores well in the refrigerator for up to 4 days
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Freezes beautifully for up to 3 months
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Reheats easily for quick lunches or dinners
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Affordable ingredients make it ideal for budget-conscious families
This makes it a smart option for anyone focused on weekly meal planning, saving money on groceries, or eating healthier without sacrificing flavor.
Serving Suggestions
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Serve with crusty bread or garlic toast
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Top with shredded cheese or fresh parsley
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Pair with a side salad for a balanced meal
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Enjoy on its own for a low-cost, high-protein dinner
Related Questions (FAQ)
Is stuffed pepper soup healthy?
Yes! This soup is high in protein, rich in vegetables, and can be adapted for weight loss, clean eating, or low-carb diets depending on ingredient choices.
Can I make this soup in a slow cooker?
Absolutely. Brown the meat first, then add all ingredients (except rice) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cooked rice at the end.
Is this recipe gluten-free?
Yes, as long as your broth and seasonings are certified gluten-free.
Can I freeze stuffed pepper soup?
Yes. Let it cool completely, store in airtight containers, and freeze for up to 3 months. This makes it great for freezer meals and emergency dinners.
What’s the best meat to use?
Ground beef is classic, but ground turkey or chicken works well for a lighter, lower-fat option.
How can I make it low-carb or keto?
Replace rice with cauliflower rice and use a low-sugar tomato option.
Final Thoughts
Stuffed Pepper Soup is the kind of recipe that feels like home—warm, satisfying, and easy to make. It’s perfect for anyone looking for comfort food, meal prep solutions, family dinners, or budget-friendly recipes that don’t compromise on taste.
